• 200 g pumpkin
• 2 apples
• lemon juice
• lemon rind
• 1 tbsp honey
• 1/2 cup wallnuts

Grate pumpkin and apples. Place in in a bowl, and add gretaed lemon rind and lemon juice. Then add honey. Before serving sprinkle with grinded walnuts.

Image by alynskitchen.blogspot.com

• 1 kilo pumpkin
• 250 g flour
• 2 eggs (or egg re-placer for a vegan version)
• 1/2 cup milk (soy milk)
• 2 tbsp sugar
• some salt
• plant oil
• sour cream (optional)

Grate the pulp of a pumpkin or grind it with the help of a blender. Add eggs, milk, sugar, salt, and flour. Stir it all thoroughly. Now you’ve got the dough.

Pour some oil onto a pan, and spread out the dough with a table spoon. Fry pancakes from both sides till they are golden-brown. Serve with sour cream or your favourite jelly.

• 500 g pumpkin
• 1/2 cup water
• 1/2 cup soy milk
• 3 tbsp sugar
• 1 cup rice
• 1 tbsp olive oil
• 1/2 cup raisins

Slice the pumpkin into pieces, place them in a pan with 1/2 cup hot water, and cook for 15 minutes.
Add milk, cooked rice, and sugar, and simmer for 20 minutes more. In the meantime heat the oil and make the raisins swell in it. After that add it all to rice and pumpkin and stir well. In 3 minutes take off from heat. Serve hot.

• 1 bell pepper, cut into inch-thick slices
• 2 1/2 c water or vegetable stock
• vegetable oil (for coating)
• 2 celery ribs, sliced
• 1 onion, peeled & roughly sliced
• 4 medium potatoes, cubed
• 2 (16 oz) cans kidney beans or pinto beans
• salt & pepper
• 1 fresh pumpkin
• 3 carrots, peeled & cubed
• 1 (15 oz) can sliced tomatoes
• 2 garlic cloves, peeled & sliced

Carve a hole in the top of the pumpkin & remove the seeds. Scoop out 2 c of pumpkin & cube.
Then set the pumpkin aside.

In a large pot, simmer the cubed pumpkin chunks, carrots, beans, potatoes, tomatoes, celery, bell pepper, onion, garlic, & vegetable stock or water for 35 to 45 mins. Stir every once in awhile & season to your taste.

Place the pumpkin in a shallow pan & place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil. Bake the pumpkin & stew at 350°F for 2 hrs, or until the pumpkin is tender.

Serve out of the carved pumpkin while hot.

Via